Serve these tender, light flapjacks with plenty of butter and maple syrup for breakfast.
In a mixing bowl, combine the flour, buttermilk powder, sugar, baking powder, baking soda, and salt.
Add the eggs and water to the dry ingredients, stirring until just combined (batter will be lumpy).
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
If you prefer, you can substitute 1-1/3 cups buttermilk for the buttermilk powder and the water.